New hot chorizo from Northern Irish artisan producer

Corndale Charcuterie, the Northern Irish chorizo maker, has launched a new chilli variety of its existing smoked product, which has been acclaimed by leading chefs.

The chilli chorizo features pork shoulder from the company's own herd of free-range Saddleback pigs with cayenne pepper, oregano and fennel for a hot spicy flavour.

Corndale Charcuterie is farm based in Limavady, county Derry and is Northern Ireland's first commercial chorizo producer. The small business was launched earlier in the year by Alastair Crown, a part-time pig farmer and chorizo lover.

In addition to its two chorizos, Corndale is currently developing salami and coppa cured meat products.

"The chilli chorizo is a response to chefs already using my chorizo for another and spicier variety. There's been tremendous feedback from restaurants particularly in the Londonderry area for the recently launched chorizo. It means they no longer have to depend on chorizos from abroad.

"They appreciate being able to source fresh chorizo from a supplier 'just down the road' in Northern Ireland. I've been working with them on different varieties including my new chilli."

He developed his own recipe for both chorizo products and has recently moved from the farm to larger industrial premises in Limavady. He's also developed his own curing technique for what is an air-dried product.

"The only additive in the chorizo is a very small amount of salt," he adds. His objective is to develop as natural a product as possible, one with provenance and total traceability, using Saddlebacks raised on his small farm.

In addition to natural forage, the feed regime for the pigs includes a rapeseed cake sourced from a neighbouring farm. Natural casings are used for the sausages.
He currently has a herd of 50 pigs, including a Duroc crossbred boar, well-suited to outdoor pig production.